Recipe: Broccoli Thoran
Vitamin-packed broccoli is a kitchen staple, and this quick and simple midweek dish is perfect for those looking for new inspiration. A one-pan supper, it is packed with flavor from the fragrant tempered spices and grated coconut. Make sure not to overcook the broccoli spears, though—they need to maintain a little crunch—and feel free to modify the number of chiles to suit your palate. The following recipe for Broccoli Thoran is taken from Coconut Lagoon by Joe Thottungal – available in stores now.
1 Tbsp coconut oil
1 tsp black mustard seeds
4 dried red chiles, snapped in half
4–6 curry leaves
1 large onion, chopped (1 cup)
1/3 cup fresh or frozen grated coconut
1/2 tsp ground turmeric
2–3 Indian or Thai green chiles, finely chopped
Salt, to taste
3 cups finely chopped broccoli spears
Basmati Rice to serve
Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for a few more seconds. Transfer the spices to a large heavy-bottomed skillet.
Add onions and sauté for 7 minutes, until softened and translucent. Add coconut, turmeric, green chiles, and salt and stir. Add broccoli, mix well, and cook for 3 minutes, until the broccoli is al dente.
Serve with rice.